Irish Potato Leek Cheddar

The first time I made this soup, it was a gray, drizzly Saturday when nothing sounded better than something warm and comforting. I had picked up these enormous leeks at the farmers market and a block of sharp Irish cheddar that caught my eye. The way the kitchen filled with that sweet, oniony aroma as everything simmered made the whole house feel cozy.

Last March, when my sister came over feeling under the weather, I made a double batch of this soup. She sat at the counter with a mug of it, steam rising up, and told me it was exactly what she needed. Now whenever she visits, she asks if theres any of that cheese soup in the fridge.

Ingredients

• 3 large russet potatoes: These break down beautifully and give the soup its creamy base without being too starchy.
• 2 large leeks: The white and light green parts become meltingly sweet and mild.
• 1 medium yellow onion: Builds that foundational savory depth.
• 2 cloves garlic: Just enough to add a subtle warmth.
• 2 tablespoons fresh chives: Adds a fresh, bright pop against all the richness.
• 3 tablespoons unsalted butter: The starting point for all that flavor.
• 1 cup Irish cheddar cheese: Sharp and tangy, this is what makes the soup sing.
• 1 cup whole milk and 1/2 cup heavy cream: Together they create that luxurious texture.
• 4 cups vegetable broth: Use a good quality one you enjoy drinking on its own.
• Salt, pepper, and nutmeg: Nutmeg is the secret ingredient that makes everything taste special.

Instructions

Build the flavor base:

Melt the butter in a large pot over medium heat, then add the leeks, onion, and garlic. Let them soften and become fragrant for about 6 minutes, taking care not to brown them.

Add the potatoes:

Toss in the diced potatoes and stir for a couple of minutes to coat them in all those buttery aromatics.

Simmer everything:

Pour in the broth along with the salt, pepper, and nutmeg. Bring it to a boil, then lower the heat and let it simmer for 20 to 25 minutes until the potatoes are completely tender.

Blend until smooth:

Remove the pot from heat and use an immersion blender to puree the soup until silky and creamy.

Add the dairy and cheese:

Stir in the milk and cream, then gradually add the grated cheddar while stirring gently until melted and fully incorporated.

Season and serve:

Taste and adjust the salt and pepper as needed, then ladle into bowls topped with fresh chives and extra cheddar.

Pin It

This recipe has become my go-to whenever I need to feed a crowd or just want something deeply satisfying. Theres something about the combination of earthy leeks and sharp cheddar that feels like comfort food at its finest.

Make It Your Own

Sometimes I swap half the cheddar for gruyère when I want an even nuttier flavor profile. A splash of white wine added with the leeks adds brightness, and a pinch of cayenne pepper gives just the slightest warmth.

Pairing Suggestions

A crusty slice of sourdough or dense brown bread is practically essential for soaking up every last drop. A simple green salad with a sharp vinaigrette cuts through the richness beautifully. For drinks, a crisp Irish cider or a buttery Chardonnay complement the creamy texture perfectly.

Storage and Make Ahead Tips

This soup actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to four days. When reheating, do so gently over low heat to prevent the dairy from separating.

• Freeze the soup before adding the cream and cheese for up to three months.
• Thaw overnight in the refrigerator before reheating.
• Stir in the dairy and cheese once the soup is hot and ready to serve.

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Theres nothing quite like lifting the lid off that pot and seeing the cheese melting into swirls of perfection. This is the kind of soup that makes any day feel a little warmer.

Recipe Questions & Answers

→ What type of potatoes work best?

Russet potatoes are ideal for their creamy texture when cooked, blending smoothly into the soup.

→ Can I substitute the Irish cheddar?

Sharp white cheddar or aged cheese variants can be used, but Irish cheddar offers a distinct tangy flavor.

→ How can I adjust the soup’s thickness?

Blending partially preserves some potato chunks for a chunkier style; fully blending yields a smooth, creamy texture.

→ What is the best way to sauté the leeks and onions?

Use medium heat with butter to soften without browning, releasing their natural sweetness and aroma.

→ Are there alternatives to dairy for creaminess?

Half-and-half can lighten the soup, while plant-based milks may alter the flavor and texture.